If you’re looking for a crunchy, salty snack that’s completely keto friendly, these crispy pepperoni chips are about to become your new favorite thing.
They’re made with just pepperoni slices and a couple of simple seasonings. Pop them in the oven for about 10 minutes and you’ve got yourself a batch of crispy, addictive chips.
No flour, no breadcrumbs, no weird ingredients. Just pepperoni that gets baked until it turns into the crunchiest little chips you’ve ever had.
They’re perfect for snacking on their own or dipping into some ranch dressing. Either way, they disappear fast.
At barely any carbs per serving, these fit right into your low carb or keto lifestyle without any guilt. Let me show you how to make them.
Why You’ll Love This Recipe
Zero Carbs – These pepperoni chips have virtually no carbs so they fit perfectly into your keto macros without any guilt.
Ready in 15 Minutes – From start to finish you only need about 15 minutes to have a batch of crispy chips ready to snack on.
Only 4 Ingredients – You just need pepperoni and a couple of spices plus ranch so there is almost no shopping or prep involved.
Satisfies That Chip Craving – When you miss the crunch of regular potato chips these crispy pepperoni chips give you that same satisfying snap.
Recipe Ingredients
- 6 oz Pepperoni Slices (not mini)
- 1/2 tsp Italian Seasoning
- 1/4 tsp Garlic Powder
- 2 tbsp Ranch Dressing, for dipping
How To Make
Step 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
Step 2
Arrange the pepperoni slices in a single layer on the baking sheet, making sure none of them overlap. Sprinkle lightly with the Italian seasoning and garlic powder.
Step 3
Bake for 8 to 10 minutes, until the pepperoni slices are deeply colored, slightly curled at the edges, and beginning to crisp. They will still feel a bit soft when hot.
Step 4
Using tongs, transfer the pepperoni chips to a plate lined with paper towels to absorb excess grease. Let them sit for 3 to 5 minutes. They will become beautifully crunchy as they cool.
Step 5
Serve the crispy pepperoni chips with ranch dressing on the side for dipping. These are incredibly addictive and take barely any effort.
Tips
Pat the Pepperoni Dry First
Before you lay the slices on the baking sheet, pat them down with a paper towel on both sides. Pepperoni has a lot of surface oil, and removing some of it before baking helps them crisp up faster and more evenly.
If you skip this step, the slices end up sitting in a pool of grease in the oven. They’ll still cook, but they won’t get that satisfying crunch you’re going for.
Season Before Baking, Not After
Sprinkle the Italian seasoning and garlic powder on while the pepperoni is still raw and slightly oily. The natural oils on the surface act like glue and help the seasoning stick.
If you try seasoning after they come out, most of it just slides right off because the chips are dry and crispy at that point. You’ll lose most of the flavor to the bottom of the plate.
They Should Look Slightly Underdone When You Pull Them Out
When you check at the 8-minute mark, the pepperoni should be deeply colored and curling at the edges but still a little soft in the center. That’s exactly when you want to take them out.
They firm up a lot as they cool. If you wait until they feel crispy in the oven, they’ll be burnt and bitter by the time they cool down on the counter.
This is the most common mistake with this recipe, so keep a close eye on them starting around the 7-minute mark.
More Recipes
- Keto Peanut Butter Buckeyes
- Low Carb Caramel Pecan Clusters
- Low Carb Chocolate Bark with Sea Salt
- Low Carb No-Bake Peanut Butter Chocolate Bars
- Low Carb Salted Caramel Fudge
Frequently Asked Questions
Can I make these in an air fryer instead of the oven?
Absolutely, and they actually turn out even crispier in an air fryer. Set it to 370°F and cook for about 5 to 7 minutes, checking halfway through since they can go from perfect to burnt pretty fast.
Just make sure to arrange them in a single layer and work in batches if needed. Air fryers have less space, so don’t overcrowd the basket or they’ll steam instead of crisp up.
Keto Crispy Pepperoni Chips
Ingredients
Method
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Arrange the pepperoni slices in a single layer on the baking sheet, making sure none of them overlap. Sprinkle lightly with the Italian seasoning and garlic powder.
- Bake for 8 to 10 minutes, until the pepperoni slices are deeply colored, slightly curled at the edges, and beginning to crisp. They will still feel a bit soft when hot.
- Using tongs, transfer the pepperoni chips to a plate lined with paper towels to absorb excess grease. Let them sit for 3 to 5 minutes. They will become beautifully crunchy as they cool.
- Serve the crispy pepperoni chips with ranch dressing on the side for dipping. These are incredibly addictive and take barely any effort.